Monday, May 20, 2013

Pasta sauce with meat in Pressure Cooker

Simply, I really like pasta.  

This is how I do what I do when I have meat and tomatoes and want to make a potful of sauce to use as a topping for homemade pasta, in rolls with cheese, in lasagna, over meatballs, over rice (really, it's good) or just to use as an ingredients in a fritatta, on a pizza or anywhere else something meaty, tomatoey and yummy needs to be included. 

I like simple, basic and delicious.  I don't add a million things, I add a few ingredients, they all play a role and the end result is a beautiful thing.

It's not a marinara, it's not a bolognaise, it's just my meat sauce and I've been asked to share it with you.  

First... here's some of my doodles that are going to become part of an art quilt I'm doing...  
   

Back to the reason we're all here:

Tracy's BASIC Meat Sauce

There's no amounts, this isn't a recipe.  I was asked how I make my sauce and this is how I do it.  

Today:

2 1/4 lbs of ground beef so that's what's in it. 
Chopped onion, 1 gigantic one
Chopped celery, a couple of inches of the bunch
Garlic, lots
Tomato paste in a tube
sugar if you need it
Salt, pepper, oregano, bay leaf
Large tin of crushed tomatoes
Jar of marinara or other tomato sauce
Bacon fat :)

Melt a little fat in the pressure cooker and shush around your onion and celery until it's lovely and soft and scented and lightly brown on the edges.  Remove it from the pot

      
Add in ground beef and fry it hard and hot until it's well browned, add the oregano, it's best if you fry it with the meat.  Then add the SLIVERED garlic, look how paper thin my pampered chef slicer works!!  I love that thing.  

When the meat is brown, add the garlic and shush it around until you smell it, then add a squeeze of tomato paste and fry around until it's dark.  Add the veggies back, add the can of tomatoes and the jar of sauce.  Add some salt and pepper and a pinch of sugar if the tomatoes are too harsh. 

Lock and load for 25 minutes on high pressure.
             

Enjoy the thick, meaty, delicious, simple, delightful, rich, tart and savory sauce that emerges from it's darkness.  Serve it on anything, under anything, with anything or just piled thickly on heavily buttered bread fresh from the oven as cooks treat. My favorite! Tonight, Connor and I made homemade Pappardelle and tossed it in a little of this super yummy, super rich, super delicious sauce and topped it with a little shaved Parmesan.

Yeah, it was good. Very very good. 


Here's the quickie crusty Italian loaf I made by hand to go with dinner.  We smothered it in sauce, to test if it was poison of course. 

I cooked the pasta about 2 minutes then tossed it in some sauce with a little pasta water added just to coat it then added just cheese for Connor and a little extra meat sauce then a little cheese for me.

    
and more shots of it... man it was good
   

Yeah, it's a beautiful thing

/enjoy

8 comments:

  1. What about meat with bones
    Jean_has_cats@yahoo.com

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  2. do it the same way, just remove the bones before you eat :)

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  3. One question......i basically doexactly what u do in a saute pan...takes like 45 min...what does the pressure cooker? Flavor.....depth offlavor..richness thx steve..sounds great

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    Replies
    1. DEPTH! A real intensity of flavor, richness, delicious yummyness :) The difference is shocking, I've been experimenting with the pressure cooker for a couple of years and am continually surprised at how much more flavorful everything is. I've always done what I cook in the pressure cooker on a stovetop, i'm a total old fashioned cook but wow, it still surprises me. The time is an easy factor too but it's flavor that we all want and it's what you get, it's absolutely worth trying in a pressure cooker.

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  4. What benefit is there touse a pressure cooker other than time

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    Replies
    1. FLAVOR BABY! (oh it's crazy easy too)

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  5. One question......i basically doexactly what u do in a saute pan...takes like 45 min...what does the pressure cooker? Flavor.....depth offlavor..richness thx steve..sounds great

    ReplyDelete